摘要
本文介绍以HLB法为基础 ,对应用于植物蛋白饮料的乳化剂进行了选择 ,确定最佳配比 。
The emulsifiers applicable to vegetable protein drinks were selected on the basis of HLB method and defined optimal mixture ratio. The preparation and use of emulsifier mixture were described.
出处
《广西轻工业》
2002年第1期30-32,35,共4页
Guangxi Journal of Light Industry
